Juicy filling on a quick and tasty yeast dough.
This recipe has been waiting for its turn in my piggy bank for a long time and finally I cooked it.
Recipe author ca_ira - livejournal
A juicy fragrant filling and absolutely crazy, because it is quick to prepare, pleasant to work with and very tasty, dough. It can be used in sweet and savory pies, pies and pizzas.
A SMELL! A TASTE! MMMMMMMMMMMMMMM... AND FAST!!!
For test:
1 glass of milk
1 tbsp sugar
1 teaspoon with a small slide of fast yeast (7-10 gr)
3 and 1/4 cups of flour (I took 3 tbsp - 480 g of flour)
200 g butter
a pinch of salt
For filling:
2 large or 3 small mackerels
1 large onion
1 teaspoon salt
0.5 tsp sugar
0.5 tsp black pepper
Dissolve sugar and yeast in a glass of warm milk. We leave to ferment for 15 minutes, let it be covered with a hat. Sift the flour into a bowl, add a pinch of salt to it. Add butter at room temperature to the flour and grind with your hands into small crumbs. 
Pour in the yeast and knead the dough with your hands. At first it will seem watery, but literally in seconds it will begin to lag behind the walls of the dish and gather into a soft, but elastic ball.
We put the dough in a plastic bag, tie it and put it in the refrigerator for half an hour. 
In the meantime, we make the filling. We clean the mackerel, remove the head, tail, fins, remove the skin, cut it lengthwise into two parts and remove the bones (in mackerel, this is all done very quickly, this is not a sterlet for you). Cut the fillet into small pieces. Cut the onion into quarter-rings: Combine the onion and fish, sprinkle with salt, sugar and pepper, mix gently and set aside to marinate for 15-20 minutes. 
We heat the oven to 180 degrees.
Remove the dough from the refrigerator (it should begin to swell in the bag). We divide it into two unequal halves (one is slightly larger than the other). We distribute most of it with our hands in a form (I rolled out the dough), greased with butter, leaving curved edges (I covered the form with baking paper to make it easier to take out the cake). Spread the filling evenly over the dough.
Close with the rest of the rolled out dough. We try to close the edges. We pierce the pie with a fork in several places and grease with yolk mixed with water. Cover with a towel and let rise a little, 15-20 minutes. 
Bake in preheated oven for 30-35 minutes until golden brown. 
Cool a little (if patience is enough) and eat.
Bon Appetit!
Ingredients: flour, yeast, milk, butter, salt, sugar, mackerel, onion, pepper
Nothing compares to homemade pies. Imagine: you come to visit your mother or grandmother, and there is a delicious smell of homemade cakes that they make especially for you. And it doesn’t matter if it’s an ordinary charlotte, cabbage pie or meat pies, because your soul becomes warm, and you are transported to childhood ...
Why am I writing this lyric? Because today is a special recipe. A recipe that is not taken from books or the Internet, but from my mother's notebook. The pie, for all its simplicity, turns out to be very tasty and satisfying, but at the same time it rarely stale for more than 2 days, even despite its impressive size. And this, in my opinion, is an indicator 🙂
Everything about this pie is perfect, from the delicious (and easy) yeast dough to the combination of potatoes and mackerel. In a word, I decided that it was worth taking a master class from my mother, borrowed her old form, and made my first (and, I think, not the last) such a pie. I recommend to try!
A few notes:
|
* Basically, mom (and me) makes a double serving because we have a large mold (35cm). In any case, the proportions can be adapted to fit a smaller shape by simply dividing by 2. * Do not overheat the milk - this can kill the yeast and the dough will fail. * All ingredients for the dough (except milk - it should be warm) are best taken at room temperature. * In the recipe, I indicate the initial amount of flour, but you need to look at the dough. It may well be that you have to add more to make a soft elastic dough. * After cooking, let the cake stand for about half an hour under a towel. The fact is that when baking, the dough will literally become stone. Don't worry, this crust will soften. |
We will need (for a mold with a diameter of 35 cm):
Dough:
Filling:
Cooking:
1.
Start with a test. Heat milk, add yeast and stir. 
2.
Sift flour, beat in an egg, salt, add vegetable oil. 
3.
Knead the dough, cover with a towel or lid and put in a warm place to rise. This may take up to an hour. 
4.
While the dough is rising, get on with the filling. Cut the mackerel into fillets, which are then cut into small pieces. 
5.
Peel and finely chop the onion, and then fry until golden brown in vegetable oil. 
6.
Mix raw chopped fish and fried onions, salt and pepper to taste. 
7.
Peel the potatoes and cut them into thin circles (no more than 2 mm thick, otherwise the potatoes may not be baked). 
8.
Punch down the risen dough and divide into 2 parts, one slightly larger than the other. By the way, the right dough should be soft and pliable. 
9.
Grease the form with oil, roll out most of the dough with a diameter slightly larger than its size, use a rolling pin to transfer the dough into the form, make small sides. 
10.
Lay out a layer of potatoes, salt a little. 
11.
Lay out the fish and onion layer, lightly tamp with a spoon. And put another layer of potatoes on top and salt a little. 
12.
Roll out the remaining piece of dough, transfer to the pie, glue the edges. 
13
. Make a few small slits on the surface of the pie to allow steam to escape. Preheat the oven to 180 degrees, and while it is heating, the cake will rise a little. 
14.
Bake the pie for about 50 minutes. After that, check the readiness: firstly, the cake should be well browned, and secondly, we check the readiness of the potatoes with a toothpick. Do not be alarmed that the dough has become hard as a stone. If the potatoes are ready, the pie is ready. If not, keep the cake in the oven for a while longer.
This article is about mackerel pie. Moreover, I took freshly frozen mackerel, and not canned food from this fish. It seems to me that with “natural product” it still tastes better. If you don't want to bother too much, then
cook - the perfect combination of cooking speed with great taste! And the result that I got impressed my whole family - everything turned out to be so incomparable! I wanted to cook just from fish, but given the fact that mackerel is a very oily fish, I added three potatoes. Somehow I, there the potatoes would be superfluous. And here, to be honest, I did not lose. Without potatoes, it would be really quite cloying. Super recipe!
Mackerel pie - dough ingredients:
- Milk - 200 ml,
- Butter - 200 grams,
- Dry yeast - 1 tsp,
- Sugar - 1 tsp,
- Salt - 1.5 tsp,
- Egg - 1 pc,
- Flour - 450 gr.
Filling Ingredients:
- Mackerel - 2 carcasses,
- Potatoes - 3 pieces of medium size,
- Onion - 1 small head
- Salt - 1 teaspoon without top,
- Ground black pepper - to taste.
Cooking a pie with mackerel.
Milk needs to be slightly warmed in the microwave or on the stove so that the yeast is better activated. Then pour a spoonful of yeast into the milk, stir, then pour sugar, mix again and leave for 15 minutes.
Then we sift all the flour at once into a deep bowl, and the butter, previously softened, is immediately added to the flour and we make small crumbs with our hands.
Then add one egg and milk with yeast and sugar to this crumb.
Knead the dough for the mackerel pie. You can do it right with your hands, at first the dough will be terribly sticky to your hands, but as you knead it, it will fall behind your hands and dishes. At the exit, the dough for this pie will become elastic and soft. It is not necessary to melt such a dough in a warm place. Just put it anywhere under the film, you can even in the refrigerator so that the butter does not melt.
Now let's get to the stuffing.
Wash the mackerel well, cut off the head and gut.
Next, cut into fillets. First, along the ridge, cut into two parts,
then we remove the vertebrae and ribs, which, as you know, are very few in mackerel. The whole process is a minute, everything is very easy to do. That's why I chose to make a mackerel pie, freshly frozen.
Then cut each fillet in half lengthwise and cut into small pieces.
Now peel the potatoes and chop them finely. You can cut and larger, but then you need to pre-cook the potatoes until half cooked.
Now cut the onion into quarter rings. I got a blue onion, well, this one will do.
Now mix all the filling ingredients, adding salt, pepper and your favorite seasoning to taste. I have fish seasoning. You can add a spoonful of sunflower oil to the filling.
Divide the dough into two unequal pieces. The larger piece of dough goes to the bottom layer. We roll out a larger piece of dough, put it in a mold (20 * 30cm), cut off exactly the edges.
Then lay out the entire filling, level it.
Roll out the second, smaller piece of dough. We put it on the filling and cut off the excess dough again. Stripes - trimming will still be useful to us.
Now we pinch the edges of the dough and form a curly seam, as I did on - it just turns out quite well, you just need to fill your hand.
Now let's roll out our dough scraps again, only a little thinner than they rolled on the mackerel pie. This will be a decoration, so we roll it out better.
You can make just such a pigtail out of dough, then adapt it to the pie.
Dough roses can also be easily and quickly made if desired. You can do nothing, it will still be delicious!
Now we grease the surface of the mackerel pie with a beaten egg and make punctures with a fork so that steam comes out and there is no bubble.
We bake the whole thing at a temperature of 190 degrees for 50 minutes. If you decide to make a pie without potatoes, then reduce the cooking time to 30-35 minutes.
Mackerel pie is ready! Bon Appetit!
If you want to please yourself and your whole family, cook a delicious and fragrant pie with mackerel and potatoes. You can be sure that the cooking process will not take much time, and its results will pleasantly surprise you.
List of required ingredients
In order to cook a pie with potatoes and mackerel, you will need 1 kilogram of puff pastry. You can choose from a ready-made frozen product, or make your own. In addition, take a few carcasses of fish, 5 large onions and 4 potatoes.
Cooking features
First, remove the skin from the fish and remove the bones from it. The fillet must be cut into slices of medium size, such that they can be completely baked in the dough. Remove the mackerel pieces to a plate, add one chopped onion to them, salt and pepper the composition. Add some sugar and leave to marinate for half an hour.
Meanwhile, peel and cut the potatoes into thin slices. Do the same with the remaining onions. Put everything on a plate, add 1 teaspoon of ground black pepper and the same amount of salt. In addition, you can add your favorite seasonings and herbs, such as onions. Mix the ingredients and set the bowl aside.
Divide the puff pastry into several unequal portions, one of which is slightly larger. Put on a greased baking sheet that part of the dough that is larger, make low sides. Squeeze out the mixture of onion and potatoes, put it on the dough. Lay the top layer of mackerel with onions. Sprinkle a little vegetable oil on all this. Alternatively, you can sprinkle dill and grated cheese on top. However, there should not be many of them, otherwise they will kill the taste of the main components.
Roll out a smaller portion of the dough, cover the top of the filling with it and pinch the edges. Brush with egg yolk and put in the oven for 45-50 minutes. The cooking temperature is 180 degrees Celsius. To prevent excess moisture from splitting the edges of the cake, make several punctures in the top layer of the dough with a fork. In the event that the top of the cake starts to bake too quickly, cover it with a piece of baking foil.
On the table, the dish is served warm or slightly cooled. However, even after the mackerel and potato pie has cooled, it tastes great and has an incredible aroma.
Calories: Not specified
Cooking time: Not specified
Well, my dear hostesses, why don't we bake a pie with mackerel, the dough is awesome, I'll tell you right away. We do not need special culinary skills for cooking. Despite the fact that we will prepare yeast dough, it will not take us much time. The whole trick is that such an original dough is kneaded in a matter of minutes, and then we simply put it in a plastic bag and place it in a cold place for 30 minutes. That is how much time we will be engaged in the filling.
So, the level of complexity of making a mackerel pie, relatively speaking, is “amateur”, which means that even an inexperienced cook can handle it quite well, the main thing is that there is a desire to cook it, and how to do it, I will tell you in detail .
You can use any sea fish as a filling, but let's try to work with mackerel today. It has a specific taste, slightly bitter, which is easy to remove with onion essential oils. That is why we finely chop the raw onion and, first mixing it with pieces of fish, leave them to marinate, and then put this mixture on the dough and bake the pie.
I really like mackerel in this pie, it turns out very juicy and tasty. But I also want to separately note the yeast dough for the pie. As I said, it turns out amazingly tasty in the finished pie. Cooking is very simple and fairly quick, and it will be parted in a bag in the refrigerator. You can cook from it absolutely any pastry of your choice - pies, pies, cheesecakes,. So after you try the mackerel pie, be sure to test this dough on other products. 
Ingredients:
filling:
- fresh-frozen fish - 1 - 2 pcs.,
- turnip onion - 1 pc.,
- salt (sea table) - 1 tsp,
- black pepper - 0.5 tsp,
- granulated sugar - 0.5 tsp
dough:
- whole milk - 1 glass,
- wheat flour - 3 + 1/4 cups,
- dry yeast - 7-10 g,
- granulated sugar - 1 tbsp,
- salt - a pinch,
- butter - 200 g.
How to cook with a photo step by step
Pour a glass of warm milk into a bowl and pour granulated sugar mixed with yeast into it. 
Let the dough stand for 15 minutes for the yeast to react. 
Then we mix the sifted flour with salt and butter at room temperature. 
We get flour crumbs. 
We combine the crumbs with dough and begin to knead the dough. 
Immediately, it will begin to turn into an elastic ball and easily fall behind the walls of the vessel. 
Then we put it in a bag and place it in a cold place (refrigerator) for 30 minutes. 
Until then, let's go fish. Freshly frozen carcasses are washed in cold water and cut. First cut off the head, tail and fins. Then we open the abdomen and take out the insides, then remove the skin and, cutting the carcasses into two parts, cut them into fillets, removing the bones.
Finely chop the peeled turnip and mix with pieces of fish. 
Sprinkle the fish with salt, sugar and pepper, leave to marinate for 10-20 minutes. 
Now we take the dough out of the refrigerator and divide it into two parts, in a ratio of 2/3.
We cover the bottom of the baking sheet with parchment, smearing it lightly with fat, and spread most of the dough on it, while forming the sides. 
Next, put the fish filling and cover with a second layer of dough.
We pinch the edges, pierce the cake with a fork in several places, then coat it with egg yolk in water. Cover with a towel and leave for 15 minutes. 
Then we bake a pie with mackerel in the oven at a temperature of 190 degrees for 30-35 minutes. 
Bon Appetit! 
Try to cook the same
